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I love these little creations because not only are they a cute addition to a breakfast that kids love, they’re quick to assemble and can bake in the oven while the rest of breakfast is being prepared.  And they’ve got built-in portion control for each serving which is always helpful.



6 strips bacon
4 eggs
1/4 cup grated cheese
2 Tablespoons milk
1/4 cup diced veggies (optional)–try onion, green onion, pepper, mushrooms, etc
1/4 teaspoon pepper
Salt as needed (in most cases, the bacon adds enough salt to the eggs)

Scramble together the eggs, cheese, milk, pepper and salt and veggies if using. 

Spray the muffin tin lightly with non-stick cooking spray.  Wrap bacon around the perimeter of the cup.  If you prefer your bacon slightly crispier, fry until about halfway cooked before placing in the muffin tin.

Fill bacon-lined muffin tins equally with whipped eggs.

Bake at 350F for about 25 to 30 minutes or until the eggs are firm.  Remove carefully by scraping along the edges and removing with a spoon.  Serve immediately.

Thank you to Fat Girl Trapped in a Skinny Body for the inspiration!

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